“I saw these for sale at my local grocrey and decided to try to copy the recipe. The key is to not make the filling too liquid, otherwise the extra juices ooze out of the wrapper. The Chilli sauce I use is actually called Bangkok Chilli Sauce, it looks like sweet and sour sauce with crushed chili flakes in it, although that's not what it tastes like.”
READY IN:
30mins
SERVES:
2-3
YIELD:
6-8 egg rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute garlic and ginger until fragrant.
  2. Add green onions and bean sprouts and saute for 1-2 minutes.
  3. Add all the liquids and simmer on med-low heat for about 5 minutes.
  4. Add pineapple and simmer until liquid is reduced. The filling should resemble a paste with very little liquid.
  5. Add shrimp and heat through so flavours combine.
  6. Let cool for a few minutes.
  7. Wrap in egg roll wrappers (instructions are usually on the package).
  8. Deep fry spring rolls for 1-2 minutes until golden brown.

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